American Chinese Favorites · tested Chinese home cooking
Beef and Broccoli Recipe
西兰花牛肉 Xī Lán Huā Niú Ròu
A classic Cantonese stir-fry that's all about the technique – tender velveted beef and bright green broccoli in a savory oyster sauce. Quick, satisfying, and perfect for weeknight dinners. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 300g flank steak, thinly sliced
- 2 cups broccoli florets
- For marinade: 1 tbsp soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1 egg white, 1 tbsp oil
- For sauce: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 cup water
- 3 cloves garlic, sliced
- 1 1-inch piece fresh ginger, sliced
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
Step-by-step instructions
Step 1
Marinate sliced beef with soy sauce, shaoxing wine,…
Marinate sliced beef with soy sauce, shaoxing wine, cornstarch, egg white, and oil for 15 minutes. This is called 'velveting'.
Step 2
Blanch broccoli in boiling salted water for 1 minute
Blanch broccoli in boiling salted water for 1 minute. Drain and plunge into ice water to preserve color.
Step 3
Heat oil in a wok over high heat
Heat oil in a wok over high heat. Add beef and stir-fry until just browned, about 2 minutes. Remove.
Step 4
In the same wok, add garlic and ginger
In the same wok, add garlic and ginger. Stir-fry for 15 seconds.
Step 5
Add broccoli and stir-fry for 1 minute
Add broccoli and stir-fry for 1 minute. Return beef to the wok.
Step 6
Pour in sauce mixture and stir-fry for 1 minute until…
Pour in sauce mixture and stir-fry for 1 minute until sauce thickens and coats everything. Serve hot over rice.
Cook’s notes
- Velveting (the egg white + cornstarch marinade) is the secret to tender beef in Chinese restaurants
- Blanching the broccoli briefly ensures it's vibrant green and perfectly crisp-tender
- Slice the beef against the grain as thinly as possible
- Substitute chicken or shrimp for beef using the same technique
Common questions
Can I make Beef and Broccoli less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.